Mile-High Turtle Ice Cream Pie

Ingredients

• 0.8 cup mrs richardson's butterscotch caramel sauce homemade
• 1 cup mrs richardson's butterscotch caramel sauce homemade
• 1 pint ice-cream chocolate shell softened
• 2 cups chocolate cookie crumbs ( 40 cookies)
• 2 pints dulce de leche ice cream with häagen-dazs) divided softened
• 0.3 cup butter cooled melted
• 1.5 cups pecans divided toasted chopped
• 7 ounce whipped cream sweetened with redi whip) canned

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• microwave
• springform pan

Directions

1. Combine crumbs and melted butter in a small mixing bowl; stir well. Press crumbs in bottom of a 9" x 3" springform pan.
2. Bake at 325 for 10 minutes. Cool completely.
3. Spoon 1 pint dulce de leche ice cream into cooled crust, and spread evenly; drizzle 1/3 cup Homemade Caramel Sauce over ice cream, and sprinkle with 3/4 cup chopped pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat procedure with chocolate ice cream, 1/3 cup Caramel Sauce, and remaining pecans; freeze until almost firm. Top with remaining dulce de leche ice cream and 1/3 cup Caramel Sauce. Cover and freeze 6 hours or up to 2 weeks in advance.
4. Before serving, remove sides and bottom of pan; transfer pie to a serving platter. Top with sweetened whipped cream.
5. Place 3/4 cup Homemade Caramel Sauce in a microwave-safe bowl. Microwave at HIGH 1 minute or until warm.
6. Drizzle 1 tablespoon sauce over each serving.